Food/dining trends: What’s in and out, or should be?

For an upcoming story in the Food section, we’d like to hear your thoughts about food, dining and restaurant trends. It could be an ingredient, preparation, type of cuisine, style of restaurant or something more philosophical — either in or out. Perhaps you’d like an end to kale or Brussels sprouts on many menus, a moratorium on avocado toast even though it just got to the region, a desire for Persian restaurants (or vegan or Ethiopian) or a request for more restaurants offering no-tipping policies.

What do you like and dislike about what’s already here, what would you like to see more of, and what do you hope never takes hold in the Capital Region?